|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked cold holding portioned yellow rice in make table of new cooler and barbecue and teriyaki sauces stored at room temperature at cookline and in dry storage with label stating REFRIGERATE AFTER OPENING all above 45F. CDI - All items voluntarily discarded and PIC educated staff about cold holding requirements and not overstacking during night closing. -3- REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods placed on speed rack and on walk in shelving at final cook temperatures. Walk in cooler is currently cold holding TCS foods at 44-46F. CDI - PIC educated staff that cooling begins below hot holding minimum temperature 135F. At that time, active cooling is required. PIC educated about pending cold holding requirement of 41F today and method adjusted. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups near kitchen beverage station. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling shelving in dry storage and in walk in coolers. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.12 Using a Pump and Hoses, Backflow Prevention - C A pressurized hose shall be used in a manner to avoid backflow. Observed spring loaded hose in the ON position while not in use at the mop wash. -0- |